This dish is another example of a quick but lip-smacking idea for an afterwork dinner. It’s easy to pepare. Each of the ingredients takes the same amount of time to cook, so there’s no worry that something will get cold whilst preparing the others.

The way I prepare it:
season filet of fish (sea bream in this case) with white pepper and miso soup topping (they soften into the flesh adding an amazing flavour)
Simmer white buckwheat in medium size pot with salted water for 15 minutes, whilst sauting asparagus slowly with butter in a non sticky pan.

Few suggestions:
– Bake the fish wrapped in aluminium foil at temperature of 180C.
It will keep the fish moist and prevent from drying.
Put the wrapped fish in the oven when you begin to simmer the buckwheat for perfect timing.
– Sauteé asparagus on the medium heat with good butter, they soften beautifully and prevent butter from burning out.
– Simmer the buckwheat in salted water rather than seasoning afterwards and leave to rest for a few minutes before serving.